响应面法优化分心木袋泡饮料冲泡工艺研究  

Optimization of brewing process for walnut diaphragm tea bags using response surface methodology

作　　者：刘姗姗[1] 王正红 禄璐[1] 侯伟伟[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830000 [2]新疆阿布丹食品开发有限公司,新疆和田848000

出　　处：《食品工业科技》2015年第21期249-253,258,共6页Science and Technology of Food Industry

基　　金：校企合作项目

摘　　要：目的:采用响应面设计法优化分心木袋泡饮料冲泡工艺。方法:以分心木为主要原料,桑叶和沙棘叶为辅料,通过感官评分与总黄酮含量的综合考评,筛选出分心木袋泡饮料的最佳配比(分心木∶桑叶∶沙棘叶质量比为3∶1∶1)。并采用单因素和响应面实验,优化分心木袋泡饮料的冲泡工艺。结果:原料粉碎度80目、冲泡水温83℃、冲泡时间20 min、冲泡2次,此时总黄酮含量为(58.65±0.12)mg/g,接近理论值58.70 mg/g,冲泡工艺最佳。结论:本研究在提高核桃副产物附加值的同时,为分心木和核桃资源的综合开发提供了有力的理论依据。Objective： Response surface methodology was used to optimize the brewing process for walnut diaphragm tea bags. Method： Walnut diaphragm were used as the main material of tea bags,mulberry leaf and hippophae rhamnoides leaf as the auxiliary material. Reference to the sensory evaluation and total flavonoids content,the best formulation of walnut diaphragm tea bag（ walnut diaphragm,mulberry leaf and hippophae rhamnoides leaf,3∶1∶1,m / m / m） was selected. Based on the analysis results and response surface methodology,the brewing process was optimized. Results： The experimental total flavonoids content in the brewing liquid was（ 58.65 ± 0.12） mg /g,which was close to the predicted value of 58.70 mg /g,under the optimized conditions,the raw materials were grounded to 80 mesh with 83 ℃ water for 20 min,2 times.Conclusion： The added value of walnut by- product was improved,at the same time,a strong theoretical basis for comprehensive development of distraction wood and walnut resources was provided.

关 键 词：分心木 总黄酮 感官评定 桑叶 沙棘叶 

分 类 号：TS201.1[轻工技术与工程—食品科学]